Duvel

And dessert …

Nope … Unfortunately, AFAIK only available directly from the source. Gomen nasai 🙏

This is the “official” wiskey glass from the Yamazaki distillery …

This …

Rib eye, sous vide for 3h @ 54oC, then seared in beef fat with garlic and rosemary … Plus the obligatory side dish: green beans, braised with tomato, onion and garlic, and finished with herb salt and Parmigiano … Aaand a little something afterwards 🤗 No complaints !

Because sometimes you have to celebrate a bit …

Grieben in German 🤗

The crispy bits left from rendering chicken skin. Sprinkled with salt and shichimi togarashi after draining the fat. This is the only picture I could take (as this part was reserved for decorating a dish later this week) - the slightly larger main part was practically inhaled 🙄

My butcher had deboned chicken thighs on offer. He does a very good job deboning them and I usually buy too much because they look so good. Mrs. Duvel requested fried chicken and little one agreed in an instant. So, off into the buttermilk brine they went. Fried tonight - juicy and very crisp 🥳 I was feeling more like something Chinese, so I took advantage of the slight overpurchase and made a batch of gōngbǎo jīdīng (宮保雞丁) for me … No complaints. Tomorrow I have quite some chicken skin to render 🤗

That‘s this years ema (絵馬 or „picture-horse“ - a wooden sign) from my friends home shrine, depicting the rabbit for the year of the rabbit. Japanese use two alphabets (hiragana and katakana) and the Chinese-derived script (kanji) in a mixed way …

Well … technically this wasn’t purchased at my liquor store, but was instead send by dear friend from Japan, found its way through the customs, arrived undamaged at my doorstep and has now found a new home in the mancave … Together with this 🤗

Sleepover @ the Duvels. Normally, I‘d make pizza on this occasion (you know, the adventurous „only salami“ one), but today little one requested ribs 🤔 Happy to comply ! No complaints (also not from the houseguest)

An IKEA hotdog …

That is a matter of perspective - how many times does any of the aforementioned search engines „gets“ what you want vs. how many times it doesn’t. That has significantly improved of the last few years. And whether you accept the result as a selective read-out of its database or if you feel you know better …

Actually, they are both spending millions optimizing their search engines by integrating AI into their parsers and SEOs. And it shows …

I am still not certain what exactly you call bovine manure … The answer provided is content-wise apt. The fact that ChatGPT gives this answer derived from its databank is equally not to be contested. The AI part is merely used to dissect the question. If you want the AIs input contained in the answer, you need to pose a request that requires the software to actually create content rather than pulling simply data and rephrasing it - and judge it based on that ability.

Why ? Never brined and fried a chicken wing sans batter ..?

That is because all queries here use it as an simple interface to its database (which is mainly derived from publicly accessible electronic date, e.g. the internet) - like Google. With that you make use of the language processing capabilities, but not of the content creation capabilities. ChatGPT was not primarily designed to give coherent answers, it is a model to create code, content and images in dialogue form. If you give it a creative request rather than a knowledge one, you will be able to see the difference to a regular search engine.

Cleaning out the fridge Friday: Vitello tonnato, cured duck breast with five spice and soy glaze, mâche salad with croutons, tomato & mozzarella and smoked fish … No complaints 🤗

Veal is quite popular and usually just a tiny bit more expensive than beef. Popular cuts at my home are the cutlets (lovely for BBQ), shanks (braised whole or in cuts for Ossobuco), bone-in breast (roast), Schnitzel (well, for Schnitzel), cheek (braise) and liver (flash-fried). You can usually also get “regular” roast, fillet, rump and kidneys, but I haven’t bought any of those. Only once I have seen sweetbreads in a regular supermarket, but I had other plans that day and they never returned …

Veal Tafelspitz: 56oC for 6h. Literature recommended 3h, but 6h had a great texture … Results here.

Veal Tafelspitz (the cut, not the dish), SV for 6h @ 56oC. Served with roasted Brussels sprouts and a bit of lemon & black pepper mayonnaise …

Ohh … I didn‘t see that before - Bauernfrühstück 🤗 Where did you get the Leberkäse ?

I find it strangely satisfying to take all the bits and pieces I find in the fridge and make a decent meal out of it. It‘s like a little competition at the end of some days. Todays result was Mapo Doufu 🥳 No complaints !

Great looking pie … and yours keep getting rounder and rounder. Well done 🤗 !